This Ham, Broccoli and Cheese Scramble is a hearty, satisfying breakfast that will keep you full for hours. Fluffy scrambled eggs combine with tender broccoli, savory ham, and gooey melted cheese to create a low-carb, keto-friendly morning meal that’s quick to make and full of flavor.
Among the many breakfast recipes on this site, a few stand out as consistent favorites: Denver Omelette Muffins, Breakfast Quesadilla, and Ham and Cheese Bites. What they all share is the winning combination of ham, eggs, and cheese — a trio that rarely disappoints. This Ham, Broccoli and Cheese Scramble is one of those recipes we’ve been making on repeat because it’s fast, flexible, and delicious.
Ingredients for Ham and Egg Scramble
Below is a quick overview of the ingredients you’ll need. The full, printable recipe is provided further down the page. This scramble is easy to scale by keeping roughly a 1:1 ratio of eggs to combined meat, vegetables, and cheese if you prefer a different balance.
- Eggs: Large eggs are used here. If you want a more egg-forward scramble to stretch servings, increase the number of eggs.
- Heavy cream: A splash of heavy cream gives the eggs a soft, silky texture. Milk, almond milk, or half-and-half can be substituted if needed.
- Broccoli: Fresh florets chopped into small pieces work best. If using frozen broccoli, steam it first and skip the sauté step.
- Ham: Any quality diced ham, including leftover holiday or Sunday ham, is perfect.
- Cheese: Shredded Swiss, cheddar, Gruyère, or Colby-Jack melt nicely into the eggs.
- Green onions: Thinly sliced green onions add a bright finish; omit if preferred.
How to Make a Breakfast Scramble
In addition to ingredients, you’ll want a large nonstick skillet, a silicone spatula, and a whisk. The steps are straightforward and designed to produce tender, fluffy eggs with evenly distributed mix-ins.
Whisk the Eggs
Crack the eggs into a medium mixing bowl. Whisk together the eggs, heavy cream, and a pinch of salt and pepper until blended. The cream helps create a soft, tender curd—set the mixture aside while you prepare the other components.
Sauté the Broccoli
Warm a large skillet over medium-low heat. Add a small drizzle of olive oil, a bit of butter, or use cooking spray. Sauté the broccoli pieces about one minute just to tenderize and remove any raw bite. Take the broccoli out of the pan and set aside until later.
Scramble the Eggs
Return the skillet to medium-low heat and add one tablespoon of butter. Let it melt and coat the pan. Pour in the whisked eggs and gently move them with a silicone spatula, pulling curds from the edges toward the center. Cook slowly so the eggs stay soft and creamy rather than rubbery.
Add the Ham, Broccoli and Cheese
When the eggs are mostly set but still slightly moist, fold in the sautéed broccoli, chopped ham, and shredded cheese. Continue cooking briefly until the cheese melts and the eggs reach your preferred doneness. Remove the pan from heat and stir in the chopped green onions. Serve immediately for the best texture and flavor.
Serve
This scramble is a complete, satisfying meal on its own. If you want a side, consider low-carb options such as chaffles, zucchini tortillas, or low-carb biscuits. The scramble pairs well with a simple green salad for a light lunch alternative.
Can you reheat scrambled eggs?
Yes. Scrambled eggs reheat well and are handy for meal prep. Store cooked eggs in an airtight container in the refrigerator for up to three days. Reheat in the microwave in 30-second intervals, covered, stirring in between, until warmed through.
Tips and Tricks for the Best Scrambled Eggs
- Don’t skip the heavy cream—a small amount improves texture and flavor, producing tender, fluffy eggs.
- Season in stages: salt and pepper when whisking, and adjust to taste before serving.
- Cook over medium-low heat to avoid drying the eggs; slow, gentle heat yields creamier curds.
Recipe FAQ
A large nonstick skillet works best. More surface area helps the eggs cook evenly and makes scraping the curds easy.
Eggs are done when they have set and there is no visible liquid. Remove them from heat while they are still slightly glossy—the residual heat will finish them.
Yes. Swap in cooked bacon, sausage, turkey, or other vegetables. If the vegetables are raw, sauté them first to prevent excess moisture in the scramble.
Other Egg Recipes You Will Love
- Sausage Egg and Cheese Bites — a meal-prep favorite with low net carbs per serving.
- Keto Bacon and Egg Rolls — a savory, gluten-free breakfast option.
- Chorizo Breakfast Scramble — a Southwestern-inspired, spicy alternative.
- Easy Air Fryer Eggs — a hands-off method for a complete breakfast.
- Keto Egg Muffins — convenient, portable muffins packed with meat, veggies, and cheese.
Get the Recipe:
Ham, Broccoli and Cheese Scramble
Ingredients
- 6 large eggs
- 1 tablespoon heavy cream
- Salt and pepper to taste
- 1 tablespoon butter
- 1 cup broccoli florets, broken into small pieces
- 1 cup chopped ham
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, chopped
Equipment
- Large nonstick skillet
- Silicone spatula
Instructions
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Heat a large skillet over medium-low heat. Add a drizzle of olive oil or cooking spray and sauté the broccoli for about 1 minute. Remove and set aside.
- In the same skillet, add the tablespoon of butter and let it melt so it coats the bottom of the pan.
- Pour in the whisked eggs and scramble over medium-low heat, moving the eggs gently with a spatula until they begin to set. When mostly set, add the broccoli, ham, and cheese and stir to combine.
- When the eggs reach your desired consistency and the cheese has melted, remove the skillet from heat and stir in the green onions. Serve immediately.
Notes
Calories: 276 kcal,
Carbohydrates: 2.7 g,
Protein: 23 g,
Fat: 18 g
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